Categories: Fish/sea 
      Yield: 8 servings 
  
      1    Envelope unflavored gelatin       1/4 ts Paprika 
    1/4 c  Cold water                          1 ts Salt 
    1/2 c  Boiling water                       2 c  Canned salmon; drained chopp 
    1/2 c  Mayonnaise                          1 tb Chopped capers 
      1 tb Lemon juice                         3 c  Cottage cheese 
      1 tb Grated onion                             Sour cream dill sauce 
    1/2 ts Tabasco sauce                     1/2 c  Heavy cream 
  
  Soften the gelatin in the cold water, add the boiling water and stir until 
  the gelatin has dissolved. Cool. Add the mayonnaise, lemon juice, onion, 
  tabasco, paprika and salt and mix well. Chill to the consistency of 
  unbeaten egg white. Add the salmon and capers and beat well. Whip the 
  cream, fold into the salmon mixture and turn into a 2 quart oiled fish 
  mold. Add the cheese to fill the mold. Chill until set. Unmold on a serving 
  platter and garnish with watercress, lemon slices and salmon roe. Serve 
  with sour cream dill sauce.